*Before starting, taste test pumpkin pie filling. If spices are too strong, use plain canned pumpkin and add your own cinnamon, ginger, and cloves at the end.
1 pint half and half
1/2 cup water + unflavored gelatine
1 can pumpkin pie filling
1/4 cup (or to taste) maple syrup
½ tsp vanilla
In ½ cup, room temperature, water add 2 tbsp unflavored gelatine. Stir with fork to break up clumps. Let sit till firm. (If not firm after a few minutes, add more gelatine and stir again.) If it holds in place when held at a 90 degree angle, it’s firm enough.
In a pot, over medium heat, add half and half (whipping cream will also work). When it starts to bubble, add geletin, whisking constantly for about 1 minute.
Add pumpkin pie filling, continue whisking for another minute. Remove from heat, add vanilla and syrup. Pour through a strainer into small dessert cups.
Cool mixture in refrigerator for 2 hours before pouring into ice cream maker.
Lavender Petal Dust:
Grind dried lavender buds with a mortar and pestle (or in a clean coffee grinder of food processor)
Pour dust into a strainer (with tightly woven screen) – shake over ice cream
** I have a specific brand of food-grade essential oils that use in my recipes. DO NOT consume any random brand of essential oil as many of them contain toxic filler ingredients. If you’d like to know more about that brand that I use, you can contact me via e-mail.